Ingredients

Biscuit
eggs
3 pc
sweetener
0.25 cup
3 tbsp
45 g
1.58 oz
1.48 fl oz
almond flour
2 tbsp
30 g
1.05 oz
0.99 fl oz
corn starch
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
coconut butter
1 tbsp
15 g
0.52 oz
0.50 fl oz
Pineapple mousse
soft cottage cheese
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
puree
0.50 cup
120 g
4.20 oz
3.96 fl oz
sweetener
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
gelatin
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
lemon juice
0.50 tbsp
8 g
0.28 oz
0.26 fl oz
Pineapple confit
puree
0.50 cup
150 g
5.25 oz
4.95 fl oz
gelatin
0.50 tbsp
6 g
0.21 oz
0.20 fl oz
sweetener
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
lemon juice
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
Custard
cottage cheese
1.50 cup
400 g
14 oz
13.20 fl oz
coconut milk
0.50 cup
150 g
5.25 oz
4.95 fl oz
sweetener
to taste

Method

The calculation is for a 14 cm (5.5 inch) cake.

Biscuit

For the biscuit:

  • Eggs 3 pcs
  • Sweetener 45 g
  • Almond flour 30 g
  • Corn starch 10 g
  • Coconut butter 15 g
  1. Warm the oven up to 175C (347F).
  2. Whip the eggs until light foam appears; add the sweetener. Whisk until fluffy and glossy.
  3. Sift the flour, and add the starch; stir the dough with a silicone spatula (not for long), and pour in the coconut butter. Stir the dough.
  4. Pour it into a mold, and bake in the oven for 40 minutes. Check the readiness with a toothpick, it must be dry and have no dough pieces on it.
  5. Cool the sponge cake upside down on a wire rack; wrap it in plastic wrap, and refrigerate for at least 6 hours.

Pineapple mousse

For the pineapple mousse:

  • Soft cottage cheese 70 g | 2.45 oz
  • Puree 120 g | 4.25 oz
  • Sweetener 6 g | 0.20 oz
  • Gelatin 8 g | 0.30 oz
  • Lemon juice 8 g | 0.30 oz
  1. Pour the gelatin with cold water, and leave it for 10 minutes.
  2. Heat the pineapple puree to 60C (140F), and dissolve the gelatin in it; add the rest of the ingredients, and whip with a blender or a mixer.
  3. Pour the mousse into a 10-12 cm (3.9 to 4.7 inch) mold, and put it in the freezer for 2 hours.

Pineapple confit

For the pineapple confit:

  • Puree 150 g | 5.30 oz
  • Gelatin 6 g | 0.20 oz
  • Sweetener 5 g | 0.20 oz
  • Lemon juice 10 g | 0.35 oz
  1. Pour the gelatin with cold water, and leave it for 10 minutes.
  2. Heat the pineapple puree until hot, and dissolve the gelatin in it; add the sweetener (to taste) and the lemon juice.
  3. Pour the confit into a 10-12 cm (3.9 to 4.7 inch) mold, and put it in the freezer for 2 hours.

Custard

For the custard:

  • Cottage cheese 400 g | 14.10 oz
  • Coconut milk 150 g | 5.30 oz
  • Sweetener to taste (8 g) | to taste (0.30 oz)
  1. Punch the cottage cheese with a blender.
  2. Whip everything with a mixer, and place the custard in a pastry bag.

For the lactose-free option:

Combine the coconut cream (400 g | 14.10 oz) – only the thick part from the can – with the sweetener, and whip with a mixer for 2 minutes. The custard is ready!